The Philippines' signature adobo technique is applied here to beef kidney: the sharpness of vinegar and soy sauce tames the offal's characteristic smell. The result is a quick-cooking, protein-heavy, low-carb offal sauté.
Halve the beef kidney and completely trim away the membrane and whitish core, then slice thinly. Soak in salted water for 10 minutes to reduce the smell, then rinse well.
Sauté the onion in olive oil until translucent, then add the garlic cloves. Add the kidney slices and sear over high heat for 3 minutes.
Add the vinegar, soy sauce, bay leaf and black pepper, then simmer over low heat for 10 minutes until the sauce thickens and the kidney is cooked through.
Do not skip the step of soaking the kidney in salted water; it significantly reduces the characteristic smell. Allergens: contains soy.
Swapping the vinegar for rice vinegar gives a milder result; in that case you can add an extra teaspoon at the end of cooking to bring back the sharpness.
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